Muffins are often thought of as a morning delight or an afternoon treat that are not the healthiest. Think again! These carrot cake muffins bring whole wheat and veggies to your “not-so-good-for-me” pastry.
With the base recipe, nuts or dried fruit can be added to give it an extra pizzazz!
The recipe is adapted from a New York Times recipe.
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 eggs
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
- 1 1/3 cups low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1 cup chopped nuts or dried fruit
1. Preheat oven to 375° with the rack in the upper third of the oven. Spray muffin tins with non-stick cooking spray.
2. In a small bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg.
3. In a separate large bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or spatula, stir in the dry mixture and mix until well combined. Make sure the flour is fully integrated into the dough. Fold in nuts or dried fruit, if you please. Fold in the carrots.
4. Spoon into muffin cups, filling them about 2/3 full. Bake 25 minutes or until lightly brown.
The muffins are best served right out of the oven when they are still warm but also save well for several days.
Originally posted at Swellsweets. Next time, I'll be baking chocolate macademia nut tart.